Mango Chutney

This classic chutney is traditionally served by Indians with curry and lentil flour pancakes. It can also be a delicious accompaniment to baked ham and cheese.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 1
  • Spiciness: 2
  • Number of Servings: 4

Ingredients

  • 3 pieces Juice, mango

  • 150 ml Vinegar, apple

  • 130 g Sugar, white

  • 1 piece Lime, fresh

  • 1 piece Chili peppers, red chili, fresh

  • 20 g Ginger, fresh

  • 1 pod Garlic, fresh

  • 0.5 teaspoons Spices, coriander - seeds

  • 1 piece Spices, bay (leaves)

  • 2 pinch Salt, table

Steps

  1. Wash the lime and grate the zest. Thoroughly wash the chili and cut it in half lengthwise. Peel the ginger root and garlic, then finely chop them. Grind the coriander seeds in a mortar. Peel the mango, cut the flesh away from the pit, then dice it into small pieces.

  2. Place a larger pot on the stove, add the mango pieces, and pour in the vinegar. Cover the pot and cook over low heat for about 10 minutes. Add the sugar, chili, garlic, one teaspoon of grated lime zest, ginger, coriander, bay leaf, and salt. Bring to a boil while stirring frequently.

  3. Once the mixture boils, reduce the temperature and cook the chutney for about 30 minutes (uncovered) until it thickens.

  4. Pour the prepared chutney into sterilized jars. Once the contents have cooled, store the jars in the refrigerator. Serve the chutney as an accompaniment to your guests when the occasion arises.

Nutrition Information (Per 100g)

  • Calories: 102.34 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 25.64 g
    • Sugars: 23.23 g
  • Protein: 0 g
  • Fiber: 0.23 g

Advice

A piece of ginger root should be approximately 2 cm in size.